Spatchcock Chicken with Veggies Recipe Idea

 

Spatchcock Chicken with Veggies

1 lean - 0 Green - 0 Healthy fat - 0 Condiment (Per serving)

4 servings

Ingredients:

• 1, (2½ - 3 lb.) whole chicken

• 1 tsp salt, divided

• ¼ tsp ground black pepper

• ¼ tsp paprika

• ½ tsp garlic powder

• 1 tbsp lemon juice

• 2 tsp extra virgin olive oil

• ½ cup chopped scallions

• 2 cups diced red bell peppers

• 7 cups baby spinach

Directions:

1. To spatchcock or "butterfly" the chicken, place it back-side up onto a sturdy cutting board.

2. Using sharp kitchen scissors, cut into the body cavity alongside the backbone of the chicken.

3. With strong pressure cut along both sides of the spinal cord to remove it.

4. Once the spinal cord has been removed, flip the chicken over breast-side up, and then flatten the chicken gently with both hands. Remove all visible fat and the skin.

5. Optionally, the rib and breast bones can now be removed from the inside of the chicken.

6. Season the spatchcocked chicken with half of the salt, along with the pepper, paprika, garlic powder and lemon juice.

7. Place the chicken into a 10- to 12-inch oven-proof skillet, and roast in an oven at 425°F for 35 to 40 minutes or until the thighs reach an internal temperature of 165°F.

8. Remove the chicken from the skillet and place the same skillet over medium heat. Add the olive oil, scallions and peppers and gently cook, stirring frequently, for 6 to 7 minutes.

9. Add the remaining salt, spinach and 1 tablespoon of water per serving (¼ cup for 4 servings), cover with a lid, and continue to cook until the spinach is wilted for about 2 to 3 minutes.

10. To serve, measure out about 3 ounces of chicken breast and 2½ ounces of either the chicken leg or thigh (dark meat) and serve with ¾ cups of the spinach and pan juices per portion.

11. Tip: If available, try making this with Hungarian paprika.